The Influence of Heating Time of Coconut Milk on The Influence of Heating Time of Coconut Milk on Free Fatty Acids Formation Free Fatty Acids Formation
The Â most Â important Â part Â of Â coconut Â fruit Â is Â coconut Â meat Â that Â contains Â someÂ chemical substances such as protein, carbohydrates, and oil. These substances presentÂ also in food preparing from coconut meat, including coconut milk. Â Some traditional ofÂ Indonesianâ€˜s Â foods Â prepared Â from Â coconut Â milk Â will Â soon Â spoilage Â due Â to Â chemicalÂ changes of the substances. Oil hydrolysis liberates free fatty acids and glycerol. FreeÂ fatty acids of short chain are odorous. Â Hydrolysis is catalyzed by lipase. The optimumÂ temperature of this enzyme activity is 30â€“40Â oC, the range of room temperature, thereforeÂ the coconut milk contained food will be odorous or off flavor in a relative short time. TimeÂ has a role in determining the amount of hydrolyzed product. The longer time the greaterÂ result, unless there is an inhibitor.Â The purpose of this research is to know the influence of heating time of coconutÂ milk Â on Â free Â fatty Â acids Â formation. Â The Â experimental Â design Â used Â is Â completelyÂ randomized. The coconut milk was heated at 37OC for 2; 4; 6; 8; 10; 12; and 14 hours.Â The experiment without heating also carried out at the same time. The top layer formedÂ was transferred and it was then heated until the oil obtained. The oil was analyzed forÂ of free fatty acids content, and it was then isolated, and esterified with methanol. TheÂ methyl ester was analyzed by GC equipped with capillary column. Â The biggest amountÂ of free fatty acids Â was after 14 hour by heating of 0.375%, Â whereas Â without heatingÂ was 0.325%. The odor was detected after 10 hours heating, and 12 Â without heating,Â containing free fatty acid of 0.300% and 0.315%, respectively.
Key words: coconut milk, lipase, oil, and free fatty acids
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